Winemaker Notes:
Representing a lovely old world style wine with
predominantly red berry fruits along with some apple and rhubarb. Some of the fruit appears to be wrapped in
milk chocolate that also goes well with the creamy vanilla aspect. On the back end there is a hint of spice with
cinnamon dominating. The wine has a
silky mouthfeel that balances well with the softer tannins. The oak is well
integrated and lends a subtle complexity.
Overall a well balanced wine with a stroke of elegance.
Vintage:
The 2015 vintage had some scary moments but ultimately we
came through unscathed. Some low temps
in early Spring had us all concerned about frost. Additionally we also saw some heavy rains in
the early spring keeping the viticulture team on their toes. The summer came on with little rain and
average temperatures for the state. The
rain then came back with a vengeance in late September to early October. Overall though the growing season was long
and did allow for good ripening. Determining
the best day to pick was the key to success.
I think we will see some good wines from Virginia
vineyards for 2015
Blend:
93% Cabernet Franc, 7% Petit Verdot
Harvest:
The cabernet franc from Wessex Hundred was harvested on 16
October 2015 with 24.38 brix, 3.76 pH and 5.33g/L TA. The cabernet franc from Benevino
was harvested on 22 October with 26.3 brix, 3.76pH and 5.77g/L TA. The petit verdot was harvested on 2 October
2015 with 20.0 brix, 3.59pH and 8.50g/L TA.
Vineyard Source:
Wessex Hundred, Williamsburg,
VA –75% (cabernet franc)
Benevino Vineyards, Winchester,
VA – 18% (cabernet franc)
Mt. Juliet, Crozet,
VA – 7% (petit verdot)
Fermentation:
The Wessex Hundred Cabernet Franc was cold soaked for 6 days
then fermented with D254 Yeast for 7 days. The Benevino Cabernet Franc was cold
soaked for 5 days then fermented in stainless steel for 7 days with D254 yeast. The petit verdot was cold soaked for 4 days
then fermented with D254 yeast for 5 days in stainless steel.
Aging:
11% new French oak, 14% 1 year French oak, 3.5% 1 year
American oak, 11% 2 year French oak, 11% 2 year American oak, 3.5% 2 year
Hungarian oak, 7% 3 year French oak, 7% 4 year French oak, 3.5% 4 year American
oak, 3.5% 5 year American oak, 7% 4 year Hungarian oak, and 18% neutral oak.
Bottling Date:
05 April 2017 – 638 cases
Release Date:
07 October 2017
Technical
Information:
Alc. – 12.56%
pH – 3.70
TA – 0.556g/L
RS – 0.35 Dry
